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Delicious creamy, cheesy chicken enchiladas. SUPER EASY and so yummy!!
Dice chicken and cook it in a pan over medium heat with some olive oil and minced garlic. Let the oil heat up, then add the garlic till it softens, then add the chicken and cook until it’s browned and juices run clear. Or you can use pre-cooked or leftover cooked chicken.
Preheat oven to 350F. Spray a 9×13 baking dish with cooking spray.
Melt butter in large skillet over medium heat. Add mushrooms and cook for 2 minutes then add Rotel and saute 1 minutes. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.
Grab a tortilla and spread a little bit of shredded cheese on it, then spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.
Sprinkle with remaining monterey jack cheese, and drizzle with whipping cream. (I personally did not use the whole pint because I was worried of making it soggy, but it wasn’t at all).
Cover with foil and bake at 350 degrees F for 30 minutes. Take off foil and cook for another 15 minutes, or until top is golden brown.
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faronswifey on 4.12.2011
Imade these for my family last week. I enjoyed them very much, the hubs said they were good but not his favorite, and the mother in law loved them. I will definately make these again!!
Caleigh's Kitchen on 3.10.2011
Thank you! They are delicious and rich!
Hazelbite on 3.8.2011
These look absolutely divine! I love that you added mushrooms which in my book make them a winner. I can’t wait to try this recipe which is going in my box now.